OT Dennis~ Gen taos chicken

[Guest guest]

---------- Recipe via Meal-Master v8.02

Title: MODIFIED GENERAL TAO'S CHICKEN

Categories: Chicken, Chinese, Ethnic

Yield: 4 servings

10 oz Chicken Legs, deboned, or

-thighs, deboned, or

-boneless chicken breasts

2 c Soya Oil

Water chestnut flour(Powder)

-to coat chicken pieces

------------------SEASONINGS (MIX IN BOWL------------------

1 tb Ginger Root, minced

2 Scallions, chopped

1 tb Garlic, minced

2 Thai finger peppers, crushed

-use more or less to taste

1 tb Orange or lemon peel, minced

--------------------SAUCE (MIX IN BOWL--------------------

2 tb Sugar

2 tb Soy Sauce

1 1/2 ts Vinegar

2 tb Cornstarch

1/4 c Chicken Stock

1 ts Sesame Oil

-------------------------MARINADE-------------------------

1 ea Egg White

1 tb Cornstarch

1 tb Soy Sauce

Cut the chicken into pieces no larger than 1 " square.

Prepare marinade by combining egg white, cornstarch,

and 1 tablespoon soy sauce in a large bowl. Add chicken

pieces and set aside for two hours. In a deep pot,

heat the oil until it reaches 350 degrees. Dredge

marinated chicken pieces in water chestnut powder to

coat. In a basket, or with a slotted spoon, lower

several marinated chicken pieces into the fat. Fry

about one or two minutes or until the chicken becomes

crisp; test for doneness before completing the batch.

Continue until all pieces have been fried. Set oil and

cooked chicken pieces aside. In a wok, on high heat,

reheat two tablespoons of the reserved oil. Add

prepared ginger, scallions, garlic, chili peppers, and

orange or lemon peel. Stir to prevent burning. Add the

fried chicken and stir quickly.Add sugar, soy sauce,

vinegar and cornstarch mixed with chicken stock.

Remove from the heat and stir sesame oil into the

sauce. Spoon the mixture on to a hot platter and serve

immediately with steamed rice. Serves 4.